Protein pistachio and raspberry waffle sandwich
Soft and protein-rich waffles filled with pistachio cream and lightly mashed raspberries. A delicious, simple and lactose-free breakfast or snack.
Ingredients
- Oat flour
50 g50 g - Plain whey protein
15 g15 g - Egg
1 Unit1 Unit - Plant-based drink
80 ml80 ml - Baking powder
3 g3 g - Pistachio protein cream
15 g15 g - Raspberries
60 g60 g
Preparation
- STEP 1 OF 5
Pour the oat flour, whey protein and baking powder into a bowl.
- STEP 2 OF 5
Add the egg and plant-based drink, then mix until you obtain a smooth, uniform batter.
- STEP 3 OF 5
Heat the waffle iron and cook the batter in two portions until golden.
- STEP 4 OF 5
Lightly mash the raspberries with a fork, without completely turning them into a purée.
- STEP 5 OF 5
Fill one waffle with the pistachio protein cream and raspberries, then cover with the second waffle and serve immediately.
Suggestions
Waffle iron
General information
Storage instructions
Consume immediately. Alternatively, store the cooked waffles in the refrigerator for one day, separately from the filling.
More information
The recipe is lactose-free if certified lactose-free whey protein, protein cream and plant-based drink are used.
Origin
Italia
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 157.55 |
| Carbohydrates (g) | 16 |
| of which sugars (g) | 3.1 |
| Fat (g) | 6.76 |
| of which saturates (g) | 1.17 |
| Protein (g) | 6.48 |
| Fibre (g) | 4.13 |
| Salt (g) | 0.18 |
- Protein6.48g · 17%
- Carbohydrates16g · 42%
- Fat6.76g · 40%
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